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4 servings, 2 cups each
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Garnish each serving with 1 Tbsp. chopped cilantro or 1 chopped green onion.
Prepare as directed, using tomato salsa and a red pepper.
Whip up this low-calorie, low-fat skillet in less than 30 minutes. As a bonus, it provides calcium from the cheese.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very good! A little spicy but would make again. I also used mozzarella instead of the four cheese.
This was okay...but not great. I should have known. Good way to use up green salsa and pepperjack cheese I had from another recipe. The amount of corn made it sweet and good, but adding one starch to another doesn't make it healthy. :) I'd prefer other veggies with my pasta. Don't think I'll make this again.
Daughter's favorite supper - and she's picky! Entire family loves this meal. I make it often. I like the sweetness of white/yellow blend corn. I use a very mild green tomatillo salsa. Can be made/mixed the night before - just reheat and it's on the table before your starving soccer players even sit down! To save time, I ovenbake a bunch of plain frozen chicken breasts on Sunday to use variously all week so I just add how much chicken I want to the entire box of 16 oz. pasta, which feeds all 5 of us Monday night - yields yummy leftovers for Tuesday lunch!